It seems like everywhere I turn, a new crop of friends and family members announce they have some sort of food allergy. Aside from the intense disgust for sliced black olives, I am fortunate to have few issues with ingredients. Though, I can understand the need to ensure a meal doesn’t cause an unpleasant reaction.
I have several friends who are lactose intolerant and cooking for them often poses a challenge because I love all kinds of dairy products. In honor of all those out there looking for a non-dairy French toast option for their next weekend breakfast at home, this recipe is for you. I particularly love drizzling streams of local clover honey, dried fruit and nuts for a touch of sweetness and crunch.
- 2 eggs
- 1 cup unsweetened vanilla almond milk
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 tsp. vanilla extract
- 6 thick slices day-old multi-grain bread, sliced 1/2 inch thick
- honey, to taste
- 1/2 cup dried fruit and nut mix or granola
- In a medium mixing bowl, whisk together the eggs and almond milk until combined. Add the cinnamon, nutmeg and vanilla extract. Continue whisking until incorporated into the egg mixture.
- Pour the egg custard into a dish with shallow sides. Set aside.
- Spray a griddle or skillet with cooking spray and place over a medium-high heat.
- Working in batches, dip each side of the bread into the egg custard. Give the bread a small amount of time to soak in the custard. Place on the hot skillet and cook each side until golden brown, about 2-3 minutes.
- Drizzle the French toast with honey, to taste, and sprinkle with your favorite fruit and nut mixture.